There is something superbly appealing about rum when it’s attached to words like “hot” and “buttered.” The descriptors immediately conjure images of cozy evenings by the fire with a good book in tow. Hot, spiced alcoholic beverages have, for centuries, kept souls warm throughout chilly nights. And while North Texas has yet to see the season’s first frost, be ready with a batch of sugared and spiced butter “batter” to combine with dark rum using this recipe from Thirteen Pies. In Colonial America, after rum distilleries were established, folks were known to keep enough on hand until spring.
Sign Up and Save
Get six months of free digital access to the Star-Telegram